Beef Goulash – Hungarian Style

Beef goulash… It is a stew of beef and vegetables. A meal that is very similar to our pinoy beef kaldereta.. It has a little difference in herbs & spices and wine. It is a dish mainly seasoned with lots of paprika…whew..spicy again..I love spicy very much..as I said to my previous blog…the more spicy, the more healthy….

Did you know that beef is rich in phosphorous and iron. Phosphorous is necessary for strong teeth and bones and Iron helps carry oxygen in the blood, to all cells and muscles and prevents fatigue…

Ingredients (serves 5-6 persons) prep time is 10 minutes / cooking time is 2 hours

• tbsp olive oil
• 2 cloves of garlic
• 1 med onion
• 1 kl chopped beef brisket (bite size)
• 1 potato
• 1 can baby corns
• 1 can tomato sauce (peeled tomatoes)
• 3 tbsp tomato paste
• 2 tbsp paprika
• 1 tsp caraway seeds
• 1/4 cup redwine
• salt & pepper to taste

procedures:

• in a separate pan, boil beef in 2 cups of water for 30 minutes or half tender, seasoned with salt & pepper. drain and save the beef stock.
• in a large sauce pan, heat olive oil and saute garlic & onion. add in beef , stir fry for about 5 minutes. add in paprika, caraway seeds, tomato paste, tomato sauce & red wine. add in beef stock. Bring to boil. add in veggies. slow cook for about 30-45 minutes until beef is tender, stir every 5 minutes. ..serve hot or over rice…. 

Beef Goulash – Hungarian Stlye

Beef goulash… It is a stew of beef and vegetables. A meal that is very similar to our pinoy beef kaldereta.. It has a little difference in herbs & spices and wine. It is a dish mainly seasoned with lots of paprika…whew..spicy again..I love spicy very much..as I said to my previous blog…the more spicy, the more healthy….

Did you know that beef is rich in phosphorous and iron. Phosphorous is necessary for strong teeth and bones and Iron helps carry oxygen in the blood, to all cells and muscles and prevents fatigue…

Ingredients (serves 5-6 persons) prep time is 10 minutes / cooking time is 2 hours

• tbsp olive oil
• 2 cloves of garlic
• 1 med onion
• 1 kl chopped beef brisket (bite size)
• 1 potato
• 1 can baby corns
• 1 can tomato sauce (peeled tomatoes)
• 3 tbsp tomato paste
• 2 tbsp paprika
• 1 tsp caraway seeds
• 1/4 cup redwine
• salt & pepper to taste

procedures:

• in a separate pan, boil beef in 2 cups of water for 30 minutes or half tender, seasoned with salt & pepper. drain and save the beef stock.
• in a large sauce pan, heat olive oil and saute garlic & onion. add in beef , stir fry for about 5 minutes. add in paprika, caraway seeds, tomato paste, tomato sauce & red wine. add in beef stock. Bring to boil. add in veggies. slow cook for about 30-45 minutes until beef is tender, stir every 5 minutes. ..serve hot or over rice…. 

Monggo beans with pork & sotanghon

Monggo….during college days, almost every other day we eat this dish…”kalahating monggo at isang kanin kina manang” (1/2 bowl of monggo & 1 cup of rice)…as most student preferably me doesn’t have enough money to dine in an expensive restuarant during those days…well to be honest, until now…hehehehe!!!!

Did you know that this unbeatable beans is low in fat, high-fibre protein source that is rich in vitamins (vit.B) and minerals including iron, potassium and magnesium. .. it provides a substantial amount of insoluble and soluble fibre that helps lower our blood cholesterol – thereby helping to prevent heart disease and stroke…

Ingredients: (serves 4-6 person)

• 3 tbsp oil
• 3 cloves garlic (chopped)
• 1 medium onion (chopped)
• 500 gms pork bones (sliced in serving portions)
• 3tbsp bagoong isda (philippins style anchovies)
• salt & pepper
• 3/4  cup monggo beans (soaked in water for atleast 3 hours)
• 50 g sotanghon
• 250 gms ampalaya(sliced)
• 6 cups water

procedures:

• in a sauce pan, boil monggo beans for about 20-30 minutes or until tender or beans has break
• In another sauce pan, saute garlic and onion, pour over pork bones and stir fry for about 3-5 minutes then seasoned with salt & pepper
• pour over boiled monggo. let it boil, add in ampalaya and sotanghon, boil for another 2-3 minutes. serve hot.

Great paired tih a fried fish….enjoy!!!

Stir-fry fresh vegetables

This dish will not be missed everytime we go for a chinese restaurant…it is a healthy combinations of vegetables combined with shrimps cooked the traditional chinese ingredients..this time I will make my own version but still, I will kept it the chinese way. ..

Did you know that nature’s most powerful medicine are vegetables…these are low in calories, high in complex carbohydrates, contain no cholesterol and almost no fat. They are rich sources of a variety of nutrients, including vitamins, trace minerals, and dietary fibre, and many other classes of antioxidants and phytochemicals. These nutrients may be your best weapon against age-related disease…

Ingredients: (serves 2-3 persons)

• 2 colve garlic (chopped)
• 1 medium onion (chopped)
• 1 tbsp ginger(chopped)
• 6-8 pcs shrimps
• 50 gms thinly slice pork livers
• 2 tbsp rice wine
• 2 tbsp light chinese soy sauce
• 1 tbsp oyster sauce
• 100 gms broccoli
• 2 pcs bok choy
• 1/2 pc small carrots
• 1 stalk of celery
• salt & pepper

*please chopped vegetables evenly

Preparation:

• in a wok, heat oil and saute garlic, onion & ginger..add in shrimp & pork liver. cooked for about 2 minutes. seasoned with soy sauce, rice wine and oyster sauce. add in the vegetables and stir fry for about 1-2 minutes. dont over cooked the veggies. add salt & pepper to taste…. serve hot.

Enjoy…best paired with steamed fish…

Chilli-herb roasted chicken with paprika rice

If you like hot & spicy and chillies, definitely you will try this recipe…similar to nando’s periperi chicken, it is marinated with lots of fresh chilli peppers, dried chillies,  mix herbs, lemon and complimented by a garlic & paprika chilli rice…wheewww!!! ready your cold beer or water, because this meal will definitely heat you up this winter…..

Did you know that chillies are leading source of vitamin C. They are not usually eaten in large quantities but the more you eat, the healthier you go…there are studies that chillies acts as an anticoagulant and thus may help prevent heart attacks…

In the plate….

• 2 pcs chicken drumsticks (marinated & grilled)
• Paprika rice 

Marination: (serves 4-5 persons)

• 8-10 pcs chicken drumsticks
• 8-10 pcs of fresh chopped chillies
• 2 tbsp dried chillies
• little soy sauce
• 1/2 cup lemon juice
• 1 tbsp mix herbs
• salt & pepper

*marinate 2-3 hours then grilled in oven for 35-45 minutes at 180 degrees celcius.. flip every 10 minutes. brush with the remaining sauce constantly.

Paprika rice (serves 4-5 persons)

• 2-3 cloves chopped garlic
• 1 tbsp parpika powder
• salt & pepper to taste
• 5 cups cooked rice

* heat little oil in a pan, saute garlic . puor in cooked rice, dash with paprika and seasoned with salt & pepper

enjoy your meal…..ready your cold beer!!!!

 

 

 

Pinoy Rice Toppings – Adobo over rice

Pinoy rice toppings….Pork adobo…whew!!!! my favorite!!!!..I think almost every Filipino loves this dish. When I was a student, I remember I always eat pinoy rice toppings at SM supermalls. It is a plate consist with a big serving of rice and your choice of viand. to name a few, the toppings can be the “silog family”, beef, pork and chicken with lots of sauce (masarsang ulam)…

Did you know that Pork is the number one dietary source of thiamin and it offers an impressive amount of vitamin B as well. Pork is naturally low in salt and a rich source of good quality protein…But too much eating of pork especially its fat can lead to some serious health problems.

Pork adobo

Ingredients:

• 3 cloves garlic
• 1 kg pork (cut into bite size)
• 1/2 cup soy sauce
• 1/4 vinegar
• 3 pcs bay leaves
• pepper corn and salt
• 1/2 cup water
• 1 tbsp sugar

Procedures:

• with alittle oil brown pork in a heavy skillet
• Add vinegar, soy sauce, garlic, bay leaves, sugar, salt, peppercorn and water.
• Bring to a boil, simmer for 20 mins
• When the juice is absorbed just another cup of water.
• Cover and let simmer until pork becomes tender. and all the juice is absorbed
• Serve hot over a big bowl of rice…

Enjoy!!!!

 

Burong Mustasa (preserved mustard greens)

This recipe “burong mustasa” is my wife specialty. Actually, it was originated from her grand mother…  It is excellent as it is without cooking but you can also add salted egg, onions & chillies.  Great as a side dish and best paired wirh fried dishes such as fish, pork or chicken.

Did you know that mustard greens are low in calories and contain a large amount of antioxidants. They provide an excellent source of
vitamins B6, C, and E, folic acid, calcium, carotenes,  manganese, copper, and fiber.  Their high content of nutrients is also supportive of bone health.

Ingredients:

•1 kl mustard greens, washed and dried
•3 cups rice water
•1/2 cup seasalt

Procedures:

• Leave mustard greens at room temperature or under the sun until limp-dry but not yellow.
• Place greens in a colander and then sprinkle with salt.  Heat rice water until just boiling.  Remove from heat and let cool.
• Place greens in a jar or any glass container with cover.  Pour  rice water until it covers the greens.
  Cover and set aside in a cool, dry place.
• Mustard greens are ready when rice water is sour. (approximately 3 – 4 days)

enjoy!!!

Bacon and Broccoli Pasta

Bacon and broccoli pasta….this pasta is made in a creamy white sauce perfectly combined with broccoli. I remember I created this dish 5 or 6 years ago as a special dish for the month. now, its back, from philippines to new zealand, ….A new arrival in my present work place…

Did you know that broccoli is not only rich in disease-fighting vitamin C, it also contains beta carotene, sulphoraphane and indoles – which protects or slow the growth of some types of cancer…hmmmm, I think we better start eating broccoli now….

Prep time:6-8 minutes / cooking time 5-6 minutes / 1 serving good for sharing

in the plate:

• 3 tbsp butter(approx 40gms)
• 1 clove garlic(minced)
• 1/2 med onion(minced)
• 2 strips bacon(strips)
• 60-80 gms broccoli
• 150 gms spagettini noodles(cooked)
• 1/2 cup fresh cream
• 30 ml water
• 1 tsp mixed herbs
• salt & pepper to taste
• 1 pc egg
• parmesan cheese
• chopped parsley

Procedures:

• In a teflon pan, melt butter (but do not brown) saute garlic, onion & bacon. cooked until bacon is a little crispy.
• add in broccoli and noodles. simmer for 2 minutes. add cream & water then seasoned with salt/pepper & mix herbs.
• add in egg and remove in fire(we dont want the egg to be scrambled). place in a warm plate and sprinkle with parmesan cheese & fresh parsley before serving.

Best with pizza, garlic bread or even roast meals… enjoy!!!

Chicksilog

Chicken Sinangag at Itlog….this dish is a member of the “SILOG FAMILY”…to name some, we have Tapsilog,(beef), Longsilog(sausage) Hotsilog(hotdogs), daingsilog(fish) and tocilog(sweetpork)….a popular breakfast in the philippines. This is also our favorite meals during our college days. It is cheaper than having some ala carte dishes.

Did you know that Chicken legs and thighs supply more zinc than any other parts of a chicken. Zinc plays a key role in cell growth and division. In this capacity, Zinc helps your body to heal itself when you are injured.

Prep time: 5 mins / Cooking time: 10 mins/ 1 serving

In the plate:

• 1 pc Chicken leg and thigh(seasoned with salt & pepper and little soy sauce)
• 1 cup Garlic rice
• 1 pc Fried egg

Procedure:

• in a frying pan, deep fried chicken for 8-12 minutes or until cooked
• Garlic rice - heal oil in a pan, place chopped garlic , a cup of cooked rice seasoned with salt
• in  a teflon pan, fry an egg on a low heat.

Enjoy!!!!

 

 

Pasta Marinara

Pasta marinara…”If I will call this as a movie, it would be a TITANIC”… This was the all time favorite pasta in most Cafe I have worked with. And because it was very popular, I made a variety of marinara, these are, creamy marinara, pesto marinara, seafood trio pasta plus they can even choose their own noodles such as penne, angel hair, spaghetti, fettuccine and etc…

Did you know that seafoods is an excellent source of many important minerals, including iodine, zinc, potassium and phosphorus. It is also rich in many vitamins, especially the B group. Seafood is also good source of flourine, which in addition, well known role in keeping teeth healthy and help calcium loss from our bones.

Prep time 10 min / Cooking time 8-10 minutes / 1 serving good for sharing

Ingredients:

2 tbsp Olive oil
1 clove garlic minced
1/2 pc small onions chopped
1/4 of red & green bell pepper
1 med tomato (quartered)
100 grams of mixed seafoods (shrimp, fish, squid & crab meat)
150 gms cooked noodles (your choice of spaghetti, penne or fettuccine)
1/c of tomato sauce
1 tsp mix herbs
salt & pepper to taste
parmesan cheese
chopped parsley

* you can add black olives as optional ingredient

Procedures:

* In a teflon pan, heat olive oil, saute garlic and onion and add bell peppers, tomato & mix seafood. Cooked for 2-3 minutes. then add noodles, tomato sauce, herbs & seasones with salt & pepper. place on a warm plate then sprinkle parmesan & parsley before serving.

To cook noodles:
in a sauce pan of boiling water, add a little salt and cooking oil. pour in noodles and cooked for about 5-7 minutes or until aldente.

Best with toast garlic bread, pizza or even roast meals…Enjoy